Hospitality Management Culinary Art - Cuyahoga Community College

Hospitality Management Culinary Art from Cuyahoga Community College is a Campus Associate Restaurant degree that prepares you for a Vocational Programs career. The culinary art curriculum follows the guidelines of the American Culinary Federation and is accredited by the American Culinary Federation Accreditation Commission. The culinary concentration has three major components: hands-on food preparation, kitchen management and supervision, and academic. The culinary concentration emphasizes hands-on food preparation, including advanced techniques in garde-manger, baking and contemporary and classical cuisine. The kitchen management and supervision component emphasizes menu planning, purchasing, cost control, human resource training and supervision, and facilities management . The academic component helps prepare the student for critical thinking, decision making, customer service, communication skills and cultural awareness. This program provides all the basics for the beginner and all of the advanced management skills for those who have worked in the culinary field at line-level positions. Practical industry related experiences are included. This program is designed to prepare students to demonstrate the following program outcomes: 1. Successfully complete ServSafe Certification Exam. 2. Identify and apply basic culinary terminology, knife skills, and cooking techniques while multitasking, problem solving, and managing stress levels within a diverse hospitality environment. 3. Communicate appropriately to colleagues, staff, and management . 4. Convert and/or modify basic recipes using culinary math and measurements. 5. Apply and demonstrate culinary knowledge and skills with consistency using established standards within the industry and facility. 6. Use a computer to prepare correspondence, menus, daily logs, order sheets, and prep lists. 7. Develop schedules and manage time, inventory, and costs. 8. Apply management principles and practices and group dynamics while delegating, cross training, and motivating employees. 9. Use advanced knowledge and skills in product receiving, utilization, fabrication, and presentation while maintaining quality control. 10. Demonstrate creativity, flexibility, physical stamina, and passion for life long learning. View more details on Cuyahoga Community College . Ask your questions and apply online for this program or find other related Restaurant courses.